Ingredients
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-
4
-
2
-
6
-
2
-
2
-
-
1
-
2
-
2
-
-
-
-
-
Directions
Best Cheesecake Ever,The most evil good tasting dessert I have ever had! Cookware : 10 inch springform pan. And Usually when I cook this cheesecake I get a small crack or two. I found a remedy to this problem though, if you place another rack underneath the cake while cooking containing a bowl of water you will not get any cracks. The water steams up and prevents the cake from cracking this method however will require you to watch more carefully; if you bake it too long the cake will be more like soup. Better to cook and just leave the crack, the taste will more than make up for it I promise!,I previously used a recipe on food.com like this, but with a variation in the ingredients (less sugar & no sour cream). I didn’t think that was flavorful enough so I wanted to try this one…but didn’t half the mass volume of cream cheese. So I halved this recipe then baked according to that recipe: The result was a really good cheesecake, more sizable for my two-person family.
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Steps
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1
Done
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Preheat Oven to 375f. |
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2
Done
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to Make the Crust: First You Want to Put Your Graham Crackers in a Bowl and Crush Them to Death! |
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3
Done
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You Want to Have Very Fine Pieces! |
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4
Done
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After This Add 2 Teaspoons of Softened Butter and 2 Teaspoons of Sugar and Mix Well. |
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5
Done
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Then Add to the Springform Pan and Smooth Out Over the Bottom So That It Is Evenly Distributed. |
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6
Done
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Your Crust Is Now Done! |
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7
Done
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as For the Cake: Add All Cake Ingredients Except Vanilla Into a Very Large Mixing Bowl and Mix Until Smooth (sometimes After Mixing by Hand For Awhile use a Mixer) Then Add Your 2 Teaspoons of Vanilla. |
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8
Done
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When All Done Mixing You Want to Very Slowly Pour the Cake Mix Into Your Springform Pan With the Graham Crackers So That You Do not Push Your Crust Everywhere. |
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9
Done
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Pour It in the Middle and Let Spread by Itself. |
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10
Done
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You Want to Fill the Pan About 3/4 Full Maybe a Little More but not to the Top as It Will Overflow. |
